Two Potato and Beet Hash with Poached Eggs and Greens

INGREDIENTS

2 tbsp

extra-virgin olive oil, divided

1 cup

finely chopped onion

2 cups

cubed peeled Yukon gold potato (about 3/4 pound)

2 cups

cubed peeled sweet potato (about 3/4 pound)

1 tbsp

chopped fresh sage, divided

garlic cloves, minced

1 cup

cubed peeled cooked beets (about 1/2 pound)

1/2 tsp

salt, divided

1/2 tsp

black pepper, divided

5 tsp

red wine vinegar, divided

large eggs

1/2 tsp

Dijon mustard

6 cups

torn frisée or curly endive